Creamy Dijon Chicken

This creamy Dijon chicken has become my signature dish for dinner parties and family gatherings. The combination of tender chicken in a velvety mustard sauce creates a restaurant-quality meal that never fails to impress, yet it's simple enough for weeknight cooking.

I first made this recipe when my in-laws visited unexpectedly one evening. It was such a hit that my father-in-law, who rarely comments on food, asked for the recipe to take home. Now it's requested at nearly every family gathering.

Ingredients

• Butter adds richness and helps prevent the olive oil from burning when searing the chicken
• Olive oil provides a higher smoke point for perfect browning
• Boneless skinless chicken breasts ensure quick cooking and even flavor absorption
• Banana shallot offers a milder flavor than onions while adding subtle sweetness
• Fresh garlic cloves create an aromatic foundation
• White wine adds acidity and depth use a dry variety like Sauvignon Blanc that you would enjoy drinking
• Dijon mustard provides the signature tangy kick look for authentic French brands for best flavor
• Double cream creates the luxurious sauce texture whole milk or half and half cannot achieve
• Salt enhances all the flavors use kosher or sea salt for better control
• Freshly ground black pepper adds gentle heat pre ground loses potency quickly
• Fresh chives offer a mild onion flavor and beautiful color garnish

Step-by-Step Instructions

Create The Base

Heat the butter and olive oil together in a large frying pan over medium heat until the butter stops foaming but before it browns. This combination gives you the flavor of butter with the higher smoke point of oil.

Season And Sear Chicken

Pat the chicken breasts dry with paper towels to ensure proper browning. Season generously with salt and pepper on both sides. Place in the hot pan without crowding and sear for 3-4 minutes per side until a beautiful golden crust forms. The chicken will not be fully cooked at this point.

Rest The Chicken

Transfer the chicken to a plate and tent loosely with foil. The chicken will continue cooking slightly and the juices will redistribute while you make the sauce.

Build Flavor Foundation

Add the finely sliced shallots to the same pan with all those flavorful browned bits from the chicken. Sauté for one minute until they start to soften. Add the crushed garlic and cook for another minute until fragrant but not browned. Garlic burns easily and becomes bitter.

Develop Depth

Lower the heat slightly cover the pan and allow the shallots to slowly caramelize for 5-10 minutes. This patience builds incredible depth of flavor as the shallots become sweet and golden. Stir occasionally to prevent burning.

Deglaze The Pan

Pour in the white wine and use a wooden spoon to scrape up all the flavorful browned bits from the bottom of the pan. Bring to a boil and cook for about 5 minutes until the wine has reduced by two thirds concentrating the flavors.

Create The Signature Sauce

Whisk in the Dijon mustard until completely incorporated then pour in the cream. Allow the sauce to simmer gently for 3-4 minutes until it thickens slightly and takes on a beautiful pale golden color.

Finish The Chicken

Return the chicken breasts and any accumulated juices to the pan. Cover and simmer gently for 15 minutes until the chicken reaches an internal temperature of 165°F. The sauce will continue to thicken and the chicken will absorb the flavors.

Garnish And Serve

Snip fresh chives over the finished dish just before serving. The bright green color and mild onion flavor provide the perfect finishing touch to the rich creamy sauce.

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My absolute favorite part of this recipe is watching guests take their first bite the moment of surprise when they taste how the tangy Dijon perfectly balances the rich cream never fails to bring me joy. My daughter who once declared she hated mustard now requests this dish for her birthday dinner every year.

Perfect Wine Pairing

This Dijon chicken calls for a wine that complements rather than competes with its creamy tanginess. A lightly oaked Chardonnay works beautifully as its buttery notes enhance the sauce while maintaining enough acidity to cut through the richness. Alternatively a crisp Pinot Grigio provides a refreshing contrast that cleanses the palate between bites. Since you're already opening a bottle of white wine for cooking use the same wine for serving to create a harmonious flavor experience.

Make It Ahead

This dish actually improves with time making it perfect for meal prep or entertaining. Prepare the entire recipe up to two days ahead stopping just before the garnishing step. Store in an airtight container in the refrigerator. When ready to serve reheat gently on the stovetop over medium-low heat adding a splash of cream if the sauce has thickened too much. The flavors will have melded beautifully giving you an even more delicious result with minimal effort on serving day.

Serving Suggestions

While this Dijon chicken is delicious on its own the sauce begs to be sopped up with something. Buttered egg noodles make an excellent base allowing the sauce to cling to every strand. For a lower carb option try roasted cauliflower steaks or sautéed green beans with almonds. The dish also pairs beautifully with a simple green salad dressed with a light vinaigrette to balance the richness of the sauce. Always serve with crusty bread on the side it would be a crime to leave any sauce behind on the plate.

Recipe FAQs

→ What can I substitute for white wine in this Dijon chicken?

If you prefer not to use wine, substitute with chicken broth and a splash of white wine vinegar or lemon juice to maintain the acidity. For a non-alcoholic version, use all chicken broth with a tablespoon of fresh lemon juice.

→ Can I make this dish ahead of time?

Yes! This Dijon chicken reheats beautifully. Prepare it up to 2 days ahead, store in an airtight container in the refrigerator, then gently reheat on the stovetop over medium-low heat until warmed through. You may need to add a splash of cream if the sauce has thickened too much.

→ What sides pair well with Dijon chicken?

The creamy sauce pairs wonderfully with starches that can soak it up, like mashed potatoes, rice, or crusty bread. For vegetables, consider steamed asparagus, green beans, or a simple side salad. Roasted vegetables like Brussels sprouts or carrots also complement the flavors nicely.

→ Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs work beautifully in this recipe and often provide more moisture and flavor. Adjust cooking time accordingly—thighs typically need a few extra minutes to cook through completely.

→ How can I make this dish dairy-free?

For a dairy-free version, replace butter with additional olive oil, and substitute the cream with full-fat coconut milk or a dairy-free cooking cream. The flavor profile will change slightly but will still be delicious. You could also add a tablespoon of dairy-free yogurt for tanginess.

→ What type of white wine works best for this sauce?

A dry white wine like Sauvignon Blanc, Pinot Grigio, or unoaked Chardonnay works best. Avoid sweet wines as they can make the sauce too sweet. Always use a wine you'd enjoy drinking, as the flavor will concentrate in the sauce.